These 2 Ingredient Pumpkin Pie Donut Holes were born on one of those chilly mornings when I wanted to bake something fun and cozy but had approximately zero time for fuss. They come together fast, they taste like fall, and they make the house smell better than any candle ever could. Fall in my house isn’t marked by the calendar; it’s marked by the smell. spice, pumpkin, something warm and sweet coming out of the kitchen — that’s how my kids know it’s pumpkin season. My husband James usually wanders through the kitchen first, stealing one before I even finish rolling the rest in cinnamon sugar lol. Ariya comes running when she catches that warm sugar pumpkin smell, and Cameron just watches from his high chair, kicking his little feet like he knows something good is happening because mama’s cooking again lol!
What Is This Recipe
These Pumpkin Donut Holes are made with just two ingredients: self-rising flour and canned pumpkin pie mix. That’s it. You stir, scoop, fry, and roll them in cinnamon sugar if you want the classic finish. No yeast. There is no eggs. No long list of ingredients. And no one will believe how easy they are when they bite into one warm and fresh.
Why This Recipe Works
- Two ingredients, no stress: Less measuring, less mess, fewer ways for things to go wrong.
- Pumpkin pie mix magic: The spices, sweetness, and moisture are already built in.
- Self-rising flour: Gives you the lift you’d expect from yeast donuts, but without the wait.
- Quick cook time: From mixing bowl to plate in about 15 minutes.
- Customizable finish: Cinnamon sugar, glaze, powdered sugar—take your pick.
Ingredient Breakdown
| Ingredient | What It Does |
|---|---|
| Self-rising flour | Provides structure and rise with baking powder + salt built in |
| Pumpkin pie mix | Adds moisture, sweetness, and all the warm fall spices |
| Cinnamon sugar (optional) | Classic coating for crunch, sweetness, and flavor |
| Oil for frying | Creates the golden, crisp outside while keeping the center soft |
Optional add-ins? A splash of vanilla or extra pumpkin pie spice if you want a stronger punch of flavor.
When to Serve / Serving Ideas
- Weekend breakfast with coffee or cider
- After-school treat for the kids
- Thanksgiving dessert table alongside pies and cookies
- Holiday brunch board with muffins, scones, and cinnamon rolls
- Wrapped in little bags for fall bake sales or gifts
Make Ahead & Storage Tips
- Make-ahead dough: Scoop the dough onto a parchment-lined tray, freeze raw, and fry straight from frozen with 1–2 extra minutes cook time.
- Storage: Best eaten fresh but can be kept in an airtight container at room temp for one day.
- Reheating: Air fryer or 325°F oven for 3–5 minutes to bring back that crispness.
- Freezing fried donuts: Freeze in a single layer, reheat in the oven to avoid soggy texture.
Why You’ll Love This Recipe
- Minimal ingredients and effort
- Ready in minutes
- Smells like fall while cooking
- Budget-friendly dessert idea
- Easy to customize with toppings
Pumpkin Donut Holes (2-Ingredient Dough + Sugar Coating)
Pumpkin Donut Holes are the kind of recipe that saves the day when you want something warm, homemade, and ridiculously easy. Just two ingredients turn into golden, tender donut holes that taste like they came straight from a fall bakery. The smell alone — cinnamon, pumpkin, sugar — is enough to make my whole family appear in the kitchen before I even finish the first batch.
James always grabs one before I can even roll it in cinnamon sugar. Ariya comes running the second she smells pumpkin spice in the air, and Cameron sits in his high chair, kicking those little feet like he knows he’s about to get a front-row seat to something good. This is fall baking without the stress — minimal mess, maximum cozy vibes, and the kind of recipe you’ll make again and again.
Make Ahead & Storage Tips
- Make-Ahead Dough: Scoop raw dough balls onto a baking sheet, freeze, then fry directly from frozen adding 1–2 extra minutes.
- Storage: Best eaten the same day, but store cooled donuts in an airtight container at room temp up to 24 hours.
- Reheating: Air fry at 325°F for 2–3 minutes or bake at 325°F for 5–6 minutes to re-crisp.
- Freezing Fried Donuts: Freeze in a single layer on a baking sheet, then transfer to a freezer bag. Reheat in oven for best texture.
FAQ Section
Can I bake these instead of frying?
Yes! Scoop onto a parchment-lined baking sheet, lightly spray with oil, and bake at 375°F for 10–12 minutes until golden. They’ll have a softer, more cake-like texture but still taste delicious.
What’s the best oil for frying donut holes?
Neutral, high-smoke-point oils like canola, vegetable, or peanut oil work best. Avoid olive oil or butter since they burn too quickly. Keep oil at 335–350°F for even cooking — use a thermometer for best results.
Can I make these in the air fryer?
Yes, preheat your air fryer to 350°F, spray the basket lightly, and cook donut holes for 8–10 minutes, shaking halfway through. Roll in cinnamon sugar while warm.
Do I have to use pumpkin pie mix or can I use plain pumpkin puree?
You can use plain pumpkin puree, but add 2–3 tablespoons sugar plus 1 teaspoon pumpkin pie spice for sweetness and flavor.
Can I freeze leftover donut holes?
Yes, freeze cooled donut holes in a single layer, then store in freezer bags for up to 2 months. Reheat in the oven at 325°F for 8–10 minutes.
How do I keep cinnamon sugar from falling off?
Roll while the donuts are warm so the sugar sticks well. If needed, lightly mist donuts with cooking spray before rolling.
Why are my donut holes dense?
Overmixing or using old self-rising flour can make them heavy. Stir just until combined, and check your flour’s freshness date.
Can I make them gluten-free?
Use a 1:1 gluten-free all-purpose flour blend plus 1½ tsp baking powder and ¼ tsp salt per cup to mimic self-rising flour.
What toppings work besides cinnamon sugar?
Powdered sugar, maple glaze, cream cheese glaze, or a drizzle of melted chocolate all work beautifully.
Can I double the batch?
Yes, this recipe scales perfectly — just keep oil temperature consistent when frying bigger batches.
Variations & Substitutions
- Maple Glaze: Mix powdered sugar, maple syrup, and a splash of milk for drizzling.
- Powdered Sugar Coating: Swap cinnamon sugar for a snowy, sweet finish.
- Chocolate Pumpkin Donuts: Stir mini chocolate chips into the dough before frying.
- Nut-Free Option: Skip toppings with nuts or use allergy-safe sprinkles instead.
- Baked Mini Donuts: Use a mini muffin pan instead of frying for an easy oven version.
How to Bake These Donut Holes in the Oven
If you’d rather skip the deep frying, you can absolutely bake these donut holes. The texture will be a little more cake-like and less crisp, but they’re still delicious and a bit lighter.
- Prep: Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Shape: Scoop 1-tablespoon portions of dough, roll into balls, and place on the baking sheet about 2 inches apart.
- Bake: Bake for 12–14 minutes or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
- Finish: While still warm, roll in cinnamon sugar or drizzle with glaze before serving.
Baked donuts are best eaten the same day for the freshest texture.
Air Fryer Option (My Favorite Method!)
I use the Cosori Air Fryer for almost all my air fryer recipes, and it’s hands-down my favorite for even cooking and easy cleanup. These donut holes turn out perfectly golden in the air fryer with much less oil than deep frying.
- Prep: Preheat the air fryer to 350°F and lightly spray the basket with nonstick spray.
- Shape: Scoop and roll the dough into 1-tablespoon balls, just like the original recipe.
- Air Fry: Place the donut holes in a single layer, leaving space between them. Cook for 5–6 minutes, shaking the basket halfway through, until golden brown and cooked through.
- Finish: Roll warm donuts in cinnamon sugar or glaze as desired.
This method gives you crisp edges with a tender, soft center — and cleanup is a breeze.
How to Reheat Leftover Donut Holes in the Microwave
If you’ve got leftover 2 Ingredient Pumpkin Pie Donut Holes, the microwave is the fastest way to bring them back to life.
- Timing: Place 2–3 donut holes on a microwave-safe plate. Heat for 8–10 seconds on high.
- Texture Tip: To keep them from drying out, cover lightly with a damp paper towel before heating.
- Finish: After warming, you can give them a quick roll in fresh cinnamon sugar if they’ve lost some coating.
This method won’t make them as crisp as the air fryer or oven, but it does make them soft, warm, and ready to enjoy in seconds.
Leftover Ideas
- Crumble over vanilla ice cream with caramel sauce
- Layer into yogurt parfaits with granola
- Serve as a sweet brunch side with scrambled eggs
- Package for neighbors in cellophane bags tied with ribbon
Just 2 Ingredients — And Somehow Crazy Delicious
I know, it sounds impossible: two ingredients and you get warm, puffy, Pumpkin donut holes that taste like they came from a bakery. But it works because the self-rising flour already has the perfect amount of leavening built in. Combine that with the pumpkin pie mix, which adds moisture, natural sweetness, and a little pumpkin pie flavor, and you end up with tender, slightly spiced donut holes that fry (or air fry!) into golden perfection. The magic is in the ratio: just enough flour to give them structure, just enough pumpkin mix to keep them soft and flavorful. It’s the easiest recipe on the planet, but no one will ever guess when they bite into one.
Budget Breakdown
| Ingredient | Approximate Cost |
|---|---|
| Self-rising flour | $0.50 |
| Pumpkin pie mix | $1.25 |
| Oil for frying | $1.50 (most unused) |
| Cinnamon sugar | $0.25 |
Total cost: Around $3.50 for 15–18 donut holes → about $0.20 each!
Lighten-Up Version / Lower Calorie
- Bake or air fry instead of deep frying
- Use unsweetened pumpkin puree + low-calorie sweetener for coating
- Skip extra glaze or limit cinnamon sugar coating
Reader Favorite Tips & Ideas
- Use a small cookie scoop for evenly sized donut holes
- Keep oil temp consistent for perfect golden color
- Don’t overcrowd the fryer — cook 4–5 at a time
- Roll in cinnamon sugar while still warm so it sticks perfectly
Troubleshooting Tips
| Problem | Likely Cause | Solution |
|---|---|---|
| Too greasy | Oil too cool | Heat to 335–350°F and monitor closely |
| Raw centers | Oil too hot, too big | Smaller scoops + proper oil temp |
| Sugar falls off | Coated when cold | Roll while warm for best stick |
| Dense donuts | Overmixed dough | Stir lightly, use fresh flour |
Nutrition Information (Approx. per donut hole)
- Calories: 90–95
- Fat: 3.5 g
- Carbs: 13 g
- Sugar: 5 g
- Protein: 1.5 g
My Personal Kitchen Notes
I like to keep the first batch small to test oil temperature — too hot and they cook unevenly; too cool and they get greasy. I also prefer rolling half in cinnamon sugar and leaving half plain so I can drizzle maple glaze later. These disappear fast in my house, so doubling the batch is usually a good idea!
My Final Thoughts
Pumpkin Donut Holes are proof that you don’t need a long ingredient list to make something warm, cozy, and bakery-worthy. With two ingredients and a few minutes, you can have a plate full of fall-spiced goodness that tastes like you spent all morning in the kitchen. Perfect for busy mornings, last-minute guests, or just because you want something sweet and homemade.
More Fall Recipes
2 Ingredient Pumpkin Pie Donut Holes
Ingredients
- 1 cup self‑rising flour (see note) approximately 125 g
- ½ cup canned pumpkin pie mix approximately 128 g
- Canola or vegetable oil for frying
- Optional: Cinnamon sugar for coating e.g., ½ cup sugar + ½ tsp cinnamon
Instructions
- In a bowl, stir together the self-rising flour and pumpkin pie mix until a cohesive, slightly sticky dough forms.
- Scoop the dough using a 1-tablespoon or small cookie scoop and gently roll into balls with lightly floured or oiled hands.
- Heat about 2 inches of oil in a deep skillet or saucepan to 335–350 °F.
- Fry dough balls in batches, cooking until golden brown and puffed, flipping halfway — about 2–3 minutes per batch.
- Remove with a slotted spoon and drain on a paper towel-lined plate. Let cool just enough to handle.
- While still warm, roll each donut hole in cinnamon sugar (if using) until fully coated.
- Serve warm — they bring instant comfort and a delicious pumpkin-spice vibe!
Did you make this recipe?
Make sure to follow on Pinterest for more recipes!
Leave A Reply!